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Wednesday, August 21, 2013

Canning Green Tomatoes for Frying

It's that time of the year again, I've gone into squirrel mode. :)
Fried green tomatoes are one of my favorites and having them on hand during the winter is a nice treat for me.more canned green tomatoes

I remove the stem end and slice the tomatoes about 1/4 inch thick.

Fill hot sterilized jars with the sliced tomatoes. To each pint jar add a pinch of kosher salt and 1 1/2 tsp of lemon juice. For quarts add 1 TBS of juice.

Fill the jar with room temperature water, leave 1/2 inch of headspace. Run a knife around the edge to remove any air bubbles, add more water if needed. Wipe the rims of the jars with a clean cloth and top with the lids.

My waterbath canner holds 7 jars so that's how many I prepare at a time.

Lower jars into the canner, making sure there is at least 1 inch of water covering the jars. For my area I process for 40 minutes. Check your canner instructions for your altitude.

Let the jars cool on the counter...check to make sure the jars seal before storing.

To cook the tomatoes, I drain them, season with salt and pepper. Dredge in regular flour, dip in an egg/milk bath then back into a mixture of 1/2 cup flour 1/2 cup cornmeal and 1/2 tsp of garlic powder and panko bread crumbs for crunch.

Fry until golden and crunchy.

They're a good substitute for regular green tomatoes during the winter.

The weather has been pretty nice here. Had more rain than usual this summer so the grass is almost belly high on the calves. Looks like the livestock might do alright this winter. Hope everyone else is having a nice summer! :)

Wow I would think that they would turn too soft after processing them to be able to handle them let alone fry them. Nice job. I don't eat them but if I did I would try it for sure. I have been canning pickles, banana pepper rings and salsa so far. I will be hitting it hard in the next few weeks. Last year I put up 50+ qts of tomato products. I have 6 quarts left in the pantry so I consider that close enough! Picked up a pressure canner this year and I am testing new salsa recipes and trying not to kill myself in the process. Citric acid helps replace the vinegar but I still haven't nailed the taste yet. Happy canning!

Bushman the tomatoes do get soft but crisp right up when fried. Sounds like you have been busy, that's great!! Also great that you have figured out how many jars you need each year. Congratulations on the pressure canner too, they are so handy!Good luck with your salsa. Thanks for stopping by too. :)

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About Me

Born and raised in the country, I Love wide open spaces.
Enjoy camping, fishing, hunting, and any form of outdoor cooking, hot, warm and cold smoking. Preserving what I hunt, catch, raise or forage. I enjoy being able to provide food for my table.
I'm thankful for each day and will never take anything for granted.
Thanks for stopping by!

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